Chickpea and Cauliflower Curry
Finely chop the onion and garlic, and divide the cauliflower into small florets. Sauté the onion in oil for 3 min, add the garlic and curry, and heat for 30 s. Add the cauliflower and water, cover with a lid, and simmer for 5 min. Add the drained chickpeas and tomatoes, season with salt, and simmer uncovered for 8 min, until the sauce thickens. Stir in the spinach, let it wilt for 1 min, and sprinkle with chopped herbs.
Ingredients
- ✓Canned chickpeas (drained)
- ✓Cauliflower
- ✓Onion
- ✓Garlic
- ✓Curry
- ✓Tomatoes in their own juice
- ✓Water
- ✓Spinach
- ✓Sunflower oil
- ✓Cilantro or parsley
- ✓Salt
How to cook
- 1
Finely chop the onion and garlic, and divide the cauliflower into small florets.
- 2
Sauté the onion in oil for 3 min, add the garlic and curry, and heat for 30 s.
- 3
Add the cauliflower and water, cover with a lid, and simmer for 5 min.
- 4
Add the drained chickpeas and tomatoes, season with salt, and simmer uncovered for 8 min, until the sauce thickens.
- 5
Stir in the spinach, let it wilt for 1 min, and sprinkle with chopped herbs.
Get the app to save & cook
In RESET a recipe is auto-counted in your daily calories and macros.
Download the appCalories and macros are approximate and for reference only. This is not medical advice — for personal recommendations consult a doctor or dietitian.
Related recipes
Apple Berry Crumble
Preheat the oven to 190 °C. Core the apples, cut them into 2 cm cubes, mix with the berries, one-third of the sugar, and cinnamon, and place in a baking dish. For the crumble, mix the rolled oats, flour, and remaining sugar, add the cold butter in cubes, and rub with your fingers until you have large, moist crumbs. Scatter the crumble evenly over the fruit without pressing it down. Bake for 30–35 minutes, until the top is browned and the fruit juices are bubbling around the edges. Let stand for 10 minutes and serve warm — on its own or with a spoonful of yogurt.
≈ 1392 kcalDeviled eggs with mustard and dill
Place the eggs in a saucepan, cover with cold water, and bring to a boil; cook for 10 minutes over moderate heat. Transfer the eggs to cold water for 5 minutes, then peel. Cut the eggs in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks with a fork, add mayonnaise, mustard, and finely chopped dill, season with salt, and stir until smooth. Fill the egg white halves with the filling using a spoon or piping bag, sprinkle with paprika, and serve chilled.
≈ 678 kcalTuna and Egg Sandwich
Boil the egg for 9 minutes after the water comes to a boil, cool and finely chop. Drain the tuna and mash it with a fork. Mix the tuna with the egg, yogurt and mustard, and season with pepper. Cut the cucumber into thin slices. Place the lettuce leaves, filling and cucumber on a slice of bread, cover with the second slice and cut diagonally.
≈ 577 kcal